Milk and Lime Bread

My Favourite Breads

Milk and Lime Bread myfavouritepastime.comThere are two basic types of limes and lemons, acid and sweet but only acidic types are grown commercially. Limes differ in size, shape and thickness of peel but the different varieties are basically alike. To get the most juice from a lime, the fruit should be a room temperature or warmer. The lime bread tasted really great. I hope you like it too!

Milk and Lime Bread myfavouritepastime.com

  • Ingredients
  • 450g flour (1Ib, 3 cups Australian, 3½ cups American)
  • 4 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 60g (¼ cup, 4 tablespoons) tub margarine (or butter)
  • 2 tablespoons wheat germ
  • 1 tablespoon bran
  • Zest (rind) and juice of one lime
  • 1 egg, beaten
  • 250ml (1 cup, 8.4fl oz ) milk approx (I used all except 2 tbsp)

Milk and Lime Bread myfavouritepastime.comPlease always assemble all ingredients before you start

Milk and Lime Bread myfavouritepastime.comPreheat the oven to 425ºF (220ºC) ten minutes before using. Liberally grease a 8½ x 4½ inch loaf pan (tin) and line the base with parchment. Sift the flour, baking powder and salt.

Milk and Lime Bread myfavouritepastime.comRub in the margarine,

Milk and Lime Bread myfavouritepastime.comstir in the wheat germ, bran and lemon rind (zest) and make a well in the centre.

Milk and Lime Bread myfavouritepastime.comMix the lime juice the milk. Add the egg and enough milk to make a soft dough.

Milk and Lime Bread myfavouritepastime.comTurn the dough onto a lightly floured surface and knead lightly and briefly until smooth.

Milk and Lime Bread myfavouritepastime.comPress onto prepared loaf pan. Brush the top with a little milk and bake at 425ºF (220ºC) for ten minutes then reduce to 375ºF (190ºC) and bake a further 40-50 minutes.

Milk and Lime Bread myfavouritepastime.comUntil golden and cooked through.

Milk and Lime Bread myfavouritepastime.comServe warm

Milk and Lime Bread myfavouritepastime.comThe bread tasted awesome

Milk and Lime Bread

Preparation time: 30 minutes; Baking time: 45-50 minutes; Makes: 1 loaf

Ingredients

  • 450g flour (1Ib, 3 cups Australian, 3½ cups American)
  • 4 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 60g (¼ cup, 4 tablespoons) tub margarine (or butter)
  • 2 tablespoons wheat germ
  • 1 tablespoon bran
  • Zest (rind) and juice of one lime
  • 1 egg, beaten
  • 250ml (1 cup, 8.4fl oz ) milk approx (I used all except 2 tbsp)

Instructions

  1. Preheat the oven to 425ºF (220ºC) ten minutes before using. Liberally grease a 8½ x 4½ inch loaf pan (tin) and line the base with parchment.
  2. Sift the flour, baking powder and salt.
  3. Rub in the margarine, stir in wheat germ, bran and lemon rind (zest) and make a well in the centre.
  4. Mix the lime juice the milk. Add the egg and enough milk to make a soft dough.
  5. Turn the dough onto a lightly floured surface and knead lightly and briefly until smooth.
  6. Press onto prepared loaf pan. Brush the top with a little milk and bake at 425ºF (220ºC) for ten minutes then reduce to 375ºF (190ºC) and bake a further 40-50 minutes.
  7. American cup = 240ml and Australian, Canadian 250ml

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 425ºF (220ºC), for 10 minutes, then at 375ºF (190ºC) for a further 35 minutes.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

34 thoughts

    1. I make lots of breads without yeast. I think I have at least five recipes on the blog. You should try, one of these fine days. Have a wonderful week!
      Liz

      Reply

    1. Oh I had mine with some soup and the next morning I had it for breakfast with scrambled eggs! Thanks for visiting my blog. have a great week!
      Liz

      Reply

  3. Milk and lime sounds most sublime! How did you like my little rhyme? Seriously though I am intrigued by these flavours! They make me feel warm

    Reply

    1. It totally rhymes of course. Sound lovely. The bread tasted really good. i can still taste it…have a pleasant week!
      Liz

      Reply

        1. Oh that sounds nice. I have to remember the chose your mind-set concept and apply it too! Great weekend to you!
          liz

  10. Interesting recipe! I’m imagining the scent of the lime wafting through the kitchen while this is baked. What a nice quick bread recipe. You never cease to fascinate me with all your recipes Liz! Did you get more snow down your way? We are having lovely warm sunny weather here and the daffs are almost done blooming and tulips are full out now. I sure do love this time of year! Have a great weekend coming up!

    Reply

    1. it’s been nice the last two days, even though we shovelled on Sunday and Monday. There’s a cool sunshine today. Quite pleasant. I really loved the aroma of this bread and the fact that it’s so easy to make. We still have one projected bout of snow then real spring begins. I’ll be over the moon. Have a brilliant day.
      Liz

      Reply

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